Thursday, April 21, 2011

This is definitely a cake for special occasions, when fat and calories go out the window! I have had so many complements on this cake and have even sold it! It is involved but well worth it for a special dessert.

Preheat oven 350 degrees. Mix cake with butter, water, and buttermilk. Add eggs one at a time, beating well between each. Add cocoa, food coloring, and vinegar. Fill 2 round cake pan (a little more than) 3/4 way full, you will have some batter left over. The idea is to have plently of cake to trim off the top.

Preheat oven 350 degrees.
In a small bowl, mix cottage/ricotta cheese, cream cheese, and egg with a pinch of salt and pepper.
Put 1/3 of the tomato sauce on the bottom of a large casserole dish and lay noodles with out overlapping (4-5). Spread half the cream cheese mixture, half the vegetables, 1/2 remaining sauce, then 6 slices of provolone, and 1 cup mozzarella. Repeat with noodles, rest of cream cheese mixture, rest of vegetables, remaining sauce, and then top with remaining cheese. Cover with aluminum foil and bake for 40 minutes, remove foil and bake 20 more minutes. Let rest 10 minutes before serving.

*I like to pile my vegetables on a baking sheet and put them in the oven for about 10 minutes on 350. just to soften slightly, but still have a alot of texture when the lasagna is done.

Monday, April 4, 2011

Put cauliflower florets in deep sauce pan with milk and chicken stock. You want them to be covered with liquid so choose a pot that doesn't leave a lot of extra room. Simmer for about 20 minutes until very tender. Move cauliflower with a slotted spoon to a blender/food processor with butter and cream cheese, pinch of salt and pepper. Pulse a couple short times then add 1/2 liquid pulse and check to see consistency (should be like loose mashed potatoes) then add more liquid. I ended up using 2 cups. (Remember you can always add but you can't take away) Blend until smooth.

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About Me

I am a newly married twenty something. Born and raised in Charleston, SC. I come from a family of amazing cooks, so naturally I love to cook. The challenge is to find that balance of cooking healthy, delicious, and affordable.